Healthy Chocolate-Chia Pudding Pops

These pops are uber-fudgy, thanks to a combo of chia seeds and cocoa powder. If you don't have the patience to wait for the frozen version-no problem, the pudding is just as delicious.
  • Level: Easy
  • Total: 10 hr 20 min (includes chilling and freezing times)
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

1 1/4 cups 2-percent milk

2 ounces semisweet chocolate, finely chopped

3 tablespoons unsweetened cocoa powder

2 tablespoons light agave nectar

Kosher salt

2 tablespoons chia seeds

1/2 teaspoon pure vanilla extract

Directions

Special equipment:
Four 3- to 4-ounce ice pop molds
  1. Combine the milk, chocolate, cocoa powder, agave and a pinch of salt in a medium saucepan and set over medium-low heat. Cook, whisking constantly, until the chocolate melts and the cocoa dissolves, 6 to 8 minutes. Pour the chocolate mixture into a medium bowl. Stir in the chia seeds and vanilla. Let cool to room temperature, about 1 hour.
  2. Cover and refrigerate the mixture until chilled and the chia seeds are plumped, about 1 hour more, stirring halfway through.
  3. Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and up to overnight. Let sit at room temperature for a few minutes before unmolding.
  4. The pops will keep in the freezer for up to 2 weeks.
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